Two hamburgers
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Grilled food is supposedly less healthy than food cooked on a stove, which is one reason to make hamburgers indoors. The process can be quick and easy, and you don't have to worry about insects. Use 85 percent lean ground chuck for the best burger. It should turn out moist and juicy yet not too greasy.

Season the meat with salt and pepper and break it up into patties about 1-inch thick and 1/4 lb. large. Use your thumb to make an indention about 1/4-inch deep in the center of each patty. This indention will allow the meat to stay level when the size changes during the cooking process. It also eliminates the big round bump that sometimes shows up in burgers.

Place a little oil in a frying pan and heat it over medium heat. When the oil glistens, drop the patties in the pan with the indentation side facing up. Spread the burgers evenly in the pan so they do not touch. Cook the burgers for 6 to 8 minutes, then use a spatula to flip them. Cook them for an equal amount of time on the other side.

Look for clear juices to come out of the cooked burger. These juices indicate the burger is done. If the burger is producing pink or red juices, it needs to cook some more. If you have a meat thermometer, the burger should read 140 degrees Fahrenheit for rare, 160 degrees for medium and 175 degrees for well done.

Remove the hamburgers one at a time. Place them on buns and dress them up with any condiments you see fit.